Georgian Green Tomatoes for the Winter

Green tomatoes differ radically from ripe tomatoes, and snacks made from ripe and green fruits also have a different taste. From unripe they turn out juicy, with a pleasant sourness. Among the hostesses popular green tomatoes in Georgian. Under this name a number of snacks are combined, prepared with the addition of a large amount of greens. Often tomatoes are stuffed with pepper and garlic, because of which the food is spicy. Such dishes can be cooked to the table quickly and pickled for the winter. Having made such blanks, you will not be at a loss when visiting unexpected guests: tomatoes marinated for the winter are a snack worthy of a festive table.

Cooking Features

Making tomatoes in Georgian is not too difficult, especially if you have at least some experience in home canning. Efforts will not be spent in vain if you know and take into account a number of important points when preserving snacks.

• Green tomatoes are recommended for making Georgian snacks in small size, about the size of a walnut, although it is acceptable to use larger ones. The main thing - to sort them, so that the fruits of different sizes do not fall into the same jar.
• Georgian green tomatoes can be made stuffed or sliced ​​into halves, slices. When canning large tomatoes, it is better to choose a recipe for cutting vegetables in small pieces.
• To make green tomatoes softer and better marinated, they can be boiled beforehand. The longer the heat treatment is, the more tender the marinated fruits will be.
• To cook stuffed green tomatoes in Georgian, the products that make up the minced meat usually have to be chopped. This can be done with a meat grinder or blender, but it is better to stop using kitchen appliances, finely chop the greens with a knife, and grind the garlic and other vegetables. Garlic can also be crushed with the flat side of a knife and finely chopped, pass through a press. If using a meat grinder, prefer the nozzle with the smallest holes.
• Banks for green tomatoes in Georgian should be sterilized, lids suitable for them should be boiled. Plastic covers are used only to store snacks in the refrigerator. If it will be indoors, even if it is cool, only metal covers can be used to ensure tightness.
• Often, recipes for making green tomatoes in Georgian include sterilizing snacks in cans. It is more convenient to sterilize small cans of the same size. The best is the use of containers with a capacity of 1 liter. If sterilization is not provided, you can roll tomatoes in Georgian in three-liter jars.

The storage conditions for green tomatoes marinated in Georgian depend on the recipe used. Some snacks stand well at room temperature, others can only be stored in the refrigerator, and others allow storage in any cool room.

Georgian Green Tomatoes with Garlic and Pepper

Composition (3 liters):

• green tomatoes - 2-2, 5 kg;
• hot peppers - 1 pc .;
• garlic - 15 cloves;
• Bulgarian pepper - 0, 3 kg;
• fresh greens (parsley, basil, celery) - 100 g;
• salt - 50 g;
• sugar - 30 g;
• table vinegar (9 percent) - 40 ml;
• water - 1 l.

Method of preparation:

• Drain the washed tomatoes in boiling water and blanch for 40-60 minutes. As a result, they will become softer, more will enter their jar than raw ones.
• Crush the garlic cloves with the flat side of a knife, chop finely.
• Cut the hot and sweet peppers into small pieces, after having cleaned them of seeds.
• Chop the greens.
• Combine peppers, herbs and garlic.
• Cut the tomatoes almost through and put a spoonful of filling between the halves.
• Connect the halves, tightly pressed to each other.
• Sterilize the jars and their lids.
• Place the tomatoes in the jars as closely as possible to each other.
• Boil water, dissolve sugar and salt in it. After the brine has baked for 5 minutes, add vinegar to it, stir, remove from heat.
• Fill the tomatoes with hot marinade. Some of it will remain, but it should be so: the marinade is always prepared with a margin.
• Cover the jars with lids. Put a towel on the bottom of the pot, put the jars on it.
• Pour warm water into the pot, put on a slow fire.
• Sterilize jars with snacks for 20-60 minutes after boiling water in a saucepan. The time of sterilization depends on the volume of containers; an hour is required to sterilize one-liter jar.
• Carefully remove the jars from the pan. Roll up. Turn and cover with a blanket. Cooling down in a steam bath, the snack is subjected to additional sterilization, so that it is better stored.

After cooling, the jars of stuffed green tomatoes can be stored for storage in the pantry or any other place where you usually have supplies for the winter.

Green Tomatoes with Garlic and Carrots

Composition (3 liters):

• green tomatoes - 2 kg;
• carrots - 0, 2 kg;
• hot pepper - 2 pcs .;
• garlic - 20 cloves;
• water - 1, 5 l;
• table vinegar (9 percent) - 90 ml;
• sugar - 60 g;
• salt - 30 g;
• fresh greens - a few twigs.

Method of preparation:

• At the bottom of the sterilized cans, put 1-2 sprigs of greens.
• Pass the garlic through the press.
• Remove seeds from pepper.
• Peel the carrots, cut into small pieces.
• Mince carrots and peppers through a meat grinder using a medium sized nozzle.
• Stir in peppers, garlic, and carrots.
• Cut the tomatoes deeply in a crisscross pattern, fill with vegetable mixture, lay them on the jars.
• Make marinade from water, sugar, salt and vinegar. Pour them tomatoes.
• Sterilize jars with snacks in boiling water for 20-60 minutes, depending on their volume.
• Remove the containers from the pan. Seal hermetically. Turn over, cover with a blanket, leave for a day.

After a specified time, cans with snacks can be moved to the room where they will be stored until winter. Special storage conditions for these canned food is not required.

Georgian Green Tomatoes with Nuts

Composition (3 liters):

• green tomatoes - 2 kg;
• walnut kernels - 0, 4 kg;
• hot pepper - 1 pc .;
• garlic - 5 cloves;
• cilantro - 50 g;
• salt - 40 g;
• grape vinegar (6%) - 100 ml.

Method of preparation:

• Cut tomatoes into slices.
• Finely chop cilantro and pepper.
• Crumble the nuts, cover with garlic and salt until smooth. After placing in a folded gauze, squeeze the peanut oil, mix it with vinegar.
• Combine chopped nuts with cilantro and pepper.
• Add the resulting mass to the tomatoes, mix.
• Spread the tomatoes in prepared cans, cover with a mixture of peanut oil and vinegar.
• Sterilize in a water bath. Sterilization time should be 15 minutes per liter.
• Roll up the cans. Leave to cool upside down, wrapped in a blanket.

After cooling, the cans with snacks should be put in a refrigerator or a cold cellar, it will quickly deteriorate at room temperature.

Video: Very tasty green tomatoes in Georgian. Preparation for the winter